Instant Pot Chicken Congee

Every family has their version of this suuuuper comforting rice porridge. Filipinos have arroz caldo, the Vietnamese have their cháo but people are probably most familiar with it as congee. Feel a tickle in your throat and think you might be getting sick? Congee. Stomach problems and you need something soothing yet gentle and gingery? Congee. Can’t be bothered with making something elaborate but you still want something delicious? Congee. Between the silky texture of the rice and broth, the fall-apart chicken and the contrasting texture of toppings, nothing beats it. 

Ingredients

Makes 4 servings

Congee

• 3-4 chicken thighs 

• 1 cup of rice

• 8 cups of chicken broth

• Knob of ginger julienned

• 1 onion halved

• Salt and pepper to taste

Garnish

• Sliced green onions

• Store-bought fried onions

• Soft boiled eggs

• Chilli oil

• Sesame oil or soy sauce

• Lemon

Method

• Add rice, chicken broth, ginger, chicken and onion in the instant pot and pressure cook for 30 minutes.

• When unpressurized, stir and adjust congee thickness by adding water.

• Add salt to taste.

• Serve with any combination of garnishes.